Method: 1. Heat ghee in a frying pan. 2. Fry the cashew nuts and keep aside. 3. Wash the basmati rice and soak for 10 to 15 minutes. 4. Heat oil in a pressure pan over medium flame. 5. Fry the cinnamon, cloves and bay leaf for 30 to 40 seconds. 6. Add cumin seeds and onions. 7. Saute until onions turn golden. 8. Add ginger garlic paste and stir well. 9. Add mint leaves, coriander leaves and green chillies. 10. Cook for 30 seconds. 11. Pour 1/3 cup of water, milk, salt and soaked rice. 12. Cover with a lid and pressure cook for 1 or 2 whistles or until the rice is cooked. 13. When the pressure has reduced, open the lid and gently fluff up the rice using a fork. 14. Add the cashew nuts and remaining ghee. 15. If you are using saffron, then add it now. 16. Mix well and serve.